Bavette is the perfect cut for a fast, easy weeknight meal. Because of the loose grain on this piece of meat, it’s a good candidate for marinade, as all the sauce can actually get in there, nice and deep.

Ras El Hanout. Ask Google and it’ll tell you it translates roughly as “head of the shop”, or “top of the shop" in Arabic. Ask us and we’ll tell you it translates as “fu*king delicious". In pretty much any language.

Always, ALWAYS make extra rice. Read that sentence more than once. Let it sink in. A bowl of cooked rice is worth having in the fridge people. Specifically so you can fry it up with loads of chilli, chopped spring onion, eggs and miso paste.

I don’t want you rolling your eyes at this recipe. I don’t want to hear you saying “it’s just a sandwich.” Even if it is. This sandwich has a bit more depth than you’d expect - it’s our way of celebrating the iconic, Japanese Katsu (crumbed and fried pork cutlets).

This week’s recipe isn’t so much a recipe, as it is a suggestion. A really strong suggestion. And the suggestion is to make sure you add some thick-cut rump steaks to your bag, next time you find yourself at FFMM, wondering what to cook.

What’s a butcher’s tip to have in your fridge at all times? Bacon? Spider steaks? Pancetta? Nope. A tub of stock. Read why and get the recipe for Risotto Bianca with crispy chicken skin, thyme and lemon zest.

Gremolata butter, smeared on toasted sourdough. That’s how you deal with leftovers. Check out the instructions for how to braise oxtail in the first place, and how to turn the leftovers into an easy meal.

Gyuwhatnow? Whoah, whoah whoah, I thought these were supposed to be EASY recipes. Chill. I know it sounds exotic. Trust me, things will be fine. If you can get past the weird name, this recipe is really a bowl of rice with beef. Use it in your quest to impress and influence people. The sticky rice is important here but if you’re pushed for time just use whatever rice you have on hand. We’ve used thick flank which is a really cheap (and tasty) cut of meat but if you really want to be fancy, ask your butcher to cut some sirloin into paper thin slices. The most exotic ingredient in the recipe below is mirin (a sweet Japanese rice wine) but please feel free to substitute white wine or sherry, mixed with two teaspoons of honey or sugar. The garnish is up to you, in terms of how much you want to add. Basil is a must but things like pickled vegetables, kimchi, sliced spring onion, sesame seeds etc. would all be welcome. This dish also falls very firmly into the “things that taste better with a fried egg” food category; quite a large category, in my humble opinion.